Nutrient Comparison: Cooked Ripe Red Tomatoes VS Boiled Water Convolvulus with Salt per 100 g
Compare the macro and micronutrient content in 100 g of Cooked Ripe Red Tomatoes versus 100 g of Boiled Water Convolvulus with Salt to make informed dietary choices. Explore their nutritional differences and benefits.
Lets compare vitamin content per 100 grams of Cooked Ripe Red Tomatoes vs Boiled Water Convolvulus with Salt:
- 100 grams of Cooked Ripe Red Tomatoes have 1.4 times more Vitamin C than Boiled Water Convolvulus with Salt.
- While 100 g of Boiled and Drained Water Convolvulus with Salt contain 10.8 times more Vitamin A, 1.4 times more Vitamin B1, 3.6 times more Vitamin B2 and 2.7 times more Vitamin B9 than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Boiled Water Convolvulus with Salt provide similar amounts of Vitamin B3, Vitamin B5 and Vitamin B6 per 100 grams.
- 100 grams of Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B2
- Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Water Convolvulus with Salt have insufficient amounts of Vitamin B12 and Vitamin D in 100 grams.
Comparing minerals per 100 grams for Cooked Ripe Red Tomatoes vs Boiled Water Convolvulus with Salt:
- 100 grams of Cooked Ripe Red Tomatoes have 3.6 times more Copper than Boiled Water Convolvulus with Salt.
- While 100 g of Boiled and Drained Water Convolvulus with Salt contain 4.9 times more Calcium, 1.9 times more Iron, 3.3 times more Magnesium, 1.4 times more Manganese, 1.5 times more Phosphorus, 1.3 times more Potassium and 32.5 times more Sodium than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Boiled Water Convolvulus with Salt contain similar levels of Water per 100 grams.
- 100 grams of Cooked Ripe Red Tomatoes lack sufficient amounts of Calcium
- Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Water Convolvulus with Salt lack sufficient amounts of Selenium and Zinc in 100 grams.
Comparison of macro-nutrients per 100 grams:
- 100 g of Boiled and Drained Water Convolvulus with Salt contain 2.7 times more Fiber and 2.2 times more Protein than Cooked Ripe Red Tomatoes.
- Both Cooked Ripe Red Tomatoes and Boiled Water Convolvulus with Salt offer comparable quantities of Carbohydrate per 100 grams.
- 100 grams of Cooked Ripe Red Tomatoes provide inadequate amounts of Fiber and Protein
- Both Cooked Ripe Red Tomatoes as well as Boiled and Drained Water Convolvulus with Salt provide inadequate amounts of Energy in 100 grams.